Authentic Shrimp Etouffee | Just A Pinch Recipes
Heat a large Dutch oven or stock pot over medium heat, then add the oil and flour. Toast this to a peanut butter-colored roux. The flour will completely incorporate into the...
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Cooking tools:
- Dutch oven
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 3 tablespoon(s) peanut oil
- 3 tablespoon(s) all-purpose flour
- 1 large yellow onion, chopped
- 1/2 large green bell peper, seeded and chopped
- 3 stalk(s) celery, chopped
- 4 clove(s) garlic, peeled and chopped
- 3 ounce(s) tomato paste
- 1 1/4 cup(s) beef broth, reduced-sodium
- 1 1/4 cup(s) white wine, dry or semi-dry
- 4 bay leaves
- 1 teaspoon(s) chopped fresh basil
- 1 teaspoon(s) chopped fresh thyme
- 2 tablespoon(s) hot sauce, favorite variety
- 1 teaspoon(s) salt
- 5 stalk(s) green onions, chopped
- 2 pound(s) 31-36 shrimp, peeled and deveined
- 1/4 cup(s) fresh chopped parsley
- - cooked white or brown rice
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